Prep 20 mins
Cook 10 mins
Classic summertime bbq food! But I can imagine this easily at other times of the year as an alternate to cole slaw, and as a nice side for deli sandwiches!
- 2 1⁄2 cups cooked whole wheat elbow macaroni
- 2 hard-cooked egg whites, chopped
- 1⁄2 cup diced celery
- 1⁄2 medium onion, chopped
- 1⁄4 cup chopped bell pepper, mixed red and green
- 1⁄3 cup chopped fresh tomato
- 1⁄4 teaspoon paprika
- 1 tablespoon sweet pickle relish
- 1⁄2 cup fat-free mayonnaise
- 1⁄4 teaspoon salt
- Combine all ingredients.
- Chill before serving.
This was a fabulous macaroni salad! My family is usually not very fond of mac salad, they'd rather have potato, but they devoured it with ooh's and ahh's! Definitely one to keep and make again and again! The pickle relish added such a nice flavor. I added the yolks from the eggs as well, and cut the onion by half, because of family preference. This was so good---you've gotta try it!
We really enjoyed this, outstanding flavor! Aptly-named, Very fresh n' tasty, plus really colorful with the combination of the tomatoes, red & green peppers and celery. I also used the egg yolks. We'll be making this one again too, thank-you Sue!
I've tried probably four other macaroni salad recipes before this one with mixed opinions. My husband said this was his favorite and my three year old who can be picky enjoyed it as well. This one is a keeper for me.